Learn how to make crispy Chinese lacquer duck with a coffee orange glaze, including dry-curing, honey poaching, and roasting techniques for restaurant-quality duck at home. 00:00 - What is lacquered duck 00:53 - How to remove the wishbone from duck 02:53 - How to poach duck in honey & water 03:49 - How to make lacquered duck sauce 05:12 - How to cook lacquered duck 05:52 - How to carve a whole duck In this video, we’re diving into a refined, restaurant-level take on Chinese lacquer duck. This recipe is built on patience, technique, and flavor layering. The recipe is originally by Chef Kevin Graham and modernized for today’s kitchen. This method focuses on achieving ultra-crispy skin and a deeply aromatic glaze. From proper butchery to curing, poaching, roasting, and finishing with a bold coffee-orange sauce, this is a masterclass in duck cookery.
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What oven setting? Lower heat? Top and bottom? Circumvection? We make the nice crispy skin and then we ruin it with the sauce? Can we not modernise that part and serve it on or with the sauce?
Feels so wasteful to put 400g of honey in the water for one duck. If you are doing 18 that‘s more reasonable.
love the simplicity in this process. I feel like so many duck recipe videos on youtube assume you have an industrial kitchen at your disposal
At the stove you used celsius, but with the oven was it celsius or Fahrenheit?
4:14 Did you just say Amber Heard caramel?
Broo said cureeeee not dry brine
knife technique 3 of 10, feathers on a duck 8/10, crunchy crust 1/10
For anyone wondering why Duck isn’t a bird you need to brine… Duck is very succulent and oily when cooked. It doesn’t gain much from brining like chicken or quail.
I knew he was chef chef when he started cursing. Fine dining ain’t fine dining till you swear like a sailor one way or another
this is great. immediately had to subscribe
Any suggestions on what to serve this with? My first thought is just Romain lettuce cups to use like pancakes in Peking duck.
Thank you chef, waiting for more high end recipes
Looks great, I'll try to replicate this at home for some duck and pancakes. What knife is that? I almost want to say takamura pro/blazen but it looks taller than one of those.
Mouthwatering dish, superb!